• 한국축산식품학회지
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• 제35권3호
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• pp.339-349
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• 2015

The objective of this study was to identify lactic acid bacteria (LAB) isolated from kimchi and to evaluate its characteristics and functional properties for application in fermented dairy products as a probiotic or commercial starter culture. Eight stains isolated from kimchi were selected through an investigation of phenotypic characteristics. Two strains (DK211 and DK303) were identified as Lactobacillus plantarum, another two (DK207 and DK215) as Lactobacillus paracasei, and one (DK301) as Lactobacillus sakei. The remaining three strains were identified as species of Weissella. All selected Lactobacillus strains had acid and bile tolerance, even though there was wide variation in the ability of each strain. DK303 showed a remarkably higher proteolytic activity. There were no significant differences in β-galactosidase activity among the tested strains, except that DK301 showed no activity. Auto-aggregation varied between 82.1 and 90.0%, and hydrophobicity values ranged from 0.5 to 51.6%.The strongest auto-aggregation and hydrophobicity were observed in DK211. All selected strains showed better 1,1-diphenyl-2-picrylhydrzyl (DPPH) scavenging activity than commercial strains. DK211, DK215, DK301, and DK303 had effective inhibitory activity against all pathogens tested except E. coli. When selected strains were used for yogurt preparation as a single starter culture, the time required to reach target titratable acidity (0.9) was 11-12 h. The yogurt fermented with DK211 had favorable panelists ratings for most sensory attributes, which were comparable with yogurt fermented with a commercial strain. The results suggest that strains isolated from kimchi could be potential probiotic and starter cultures for use in yogurt manufacturing.

• 한국축산식품학회지
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• 제26권4호
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• pp.486-490
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• 2006

동결 건조 김치 분말과 Lactobacillus plantarum을 이용해 제조한 발효 소시지의 생산 및 그 특성에 대한 결과를 요약하면 다음과 같다. 1. pH의 변화는 숙성 6일째 급격하게 저하되었으며, pH의 범위는 $4.3{\sim}4.6$의 범위였다. 2. 최종 발효 소시지의 수분 함량은 $40.0{\sim}43.6%$이었다. 3. 관능 검사 평가에서는 최종 10% 김치 분말 첨가 및 0.2% starter culture 첨가 발효 소시지의 신맛이 대조군에 비해 더 강하게 나타났다. 따라서 본 연구에서는 김치분말 첨가 발효소시지 제조는 신맛 등을 조절할 경우 상업적인 김치 분말 첨가 발효 소시지의 제조가 가능한 것으로 사료되었다.

• 한국미생물학회:학술대회논문집
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• 한국미생물학회 2007년도 International Meeting of the Microbiological Society of Korea
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• pp.102-104
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• 2007

• 한국식품영양과학회지
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• 제43권2호
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• pp.328-332
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• 2014

김치는 살균공정 없이 유통되기 때문에 유통과정에서도 발효가 진행되는 특성을 가지고 있어 김치의 산도가 계속 증가하여 김치의 상품성이 저하되는 문제점을 안고 있다. 본 연구에서는 김치발효과정 중 과도한 산생성에 관여하는 균주선발과 더불어 이들 균주의 성장을 억제할 수 있는 항균활성을 지닌 균주를 김치로부터 선발하고자 하였다. 우선 김치과숙 관련 균주를 선발한 결과 Lb. plantarum 20-10, Lb. plantarum A-1, P. pentosaceus A-2, P. pentosaceus A-5, Lb. plantarum A-6, P. pentosaceus B-11로 동정이 되었다. 이들 균주를 억제할 수 있는 항균활성을 지닌 균주를 적숙기 김치로부터 선발한 결과 Lc. lactis, Lb. brevis 두 균주가 항균활성이 우수한 것으로 나타났다. 이들 균주의 김치 종균으로서의 적용 가능성을 살펴본 결과 모든 균주가 PH 3.5에서의 내산성, 3% NaCl에서의 내염성, $4^{\circ}C$에서의 생육가능성을 나타내었다.

• 한국식품영양과학회지
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• 제20권1호
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• pp.5-12
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• 1991

the Chinese cabbage kimchi was fermented with the various submaterials such as hot pep-per garlic ginger leek green onion fermented anchovy juice and sugar according to the average contents of each submaterial described in the 39 kinds of references. And then the effects of each submaterial and lactic acid bacteria such as L. brevis. Leu. mesenteroides. P cerevisiae and L. plantarum on the content of carotenes were investigated, The major carotene in kimchi was $\beta$-carotene. And also $\delta$-carotene and $\alpha$-carotene were detected. Contents of $\beta$-carotene and total carotene were high in the kimchi containing leek red pepper powder green onion and fermented anchovy juice as a submaterial. But the kimchi containing or omitting the other submaterials were litter affected to the contents of carotene. Contents of $\beta$-carotene and total carotene were high in kimchi fermented with Leu. msenteroides L. brevis and P. cerevi-siae as a starter but was low with L plasntarum.

• 한국식생활문화학회지
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• 제34권2호
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• pp.201-207
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• 2019

This review summarizes the studies on a wide variety of yeast found in kimchi and the effects of yeast on kimchi fermentation, and discusses the direction for further research. Yeast belongs to the genera Trichosporon, Saccharomyces, Sporisorium, Pichia, Lodderomyces, Kluyveromyces, Candida, Debaryomyces, Geotrichum, Kazachstania, Brassica, Yarrowia, Hanseniaspora, Brettanomyces, Citeromyces, Rhodotorula, and Torulopsis have been identified using culture-dependent methods and metagenomics analysis. The application of yeast as a starter into kimchi has resulted in an extension of shelf life and improvement of sensory characteristics due to a decrease in the amount of lactic acid. On the other hand, some yeast cause kimchi spoilage, which typically appears as an off-odor, texture-softening, and white-colony or white-film formation on the surface of kimchi. In contrast to lactic acid bacteria, there are limited reports on yeast isolated from kimchi. In addition, it is unclear how yeast affects the fermentation of kimchi and the mechanism by which white colony forming yeast predominate in the later stage of kimchi fermentation. Therefore, more research will be needed to solve these issues.

• 한국조리학회지
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• 제9권3호
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• pp.130-140
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• 2003

김치로부터 유산균과 효모를 분리하여 분리균주의 혼합 배양액을 이용하여 제빵 공정의 최적화에 관하여 연구하였다. 김치로부터 젖산박테리아(lactic acid bactria)를 분리하여 제빵 환경에서 생육 조건이 좋은 것으로 나타난 저온 숙성 김치의 젖산균은 Leuconostoc mesenteroides와 Lactobacillus brevis의 2종이 선별되었고, yeast는 Saccharomyces fermentati, Saccharomyces cerevisiae 2종이 선별되었다. 분리된 4종의 균주를 적절하게 혼합배양시 co-work system을 형성하여 발효촉진의 효과를 보여주었다.

• 한국미생물·생명공학회지
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• 제24권4호
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• pp.430-438
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• 1996

The eleven strains, which could be used lactic and acetic acids as carbon sources, were isolated from kimchi and identified; the strains were facultative microorganisms which could be grown at low temperature (10$\circ$C) and around pH 3.2. As results of morphological, biochemical and physiological tests, 5 species of 3 genera were identified as Debaryomyces coudertii, Pichia edia, Pichia chambardii, Pichia haplophilia and Saccharomyces fermentati. Each strain was grown in basal media. In acidic resistance and acid utilization test, Saccharomyces sp. YK- 17 and Saccharomyces fermentati YK-19 were grown well in basal and YM media containing 0.3% lactic acid. And two strains were grown in basal and YM media containing O.3% lactic acid and 0.6% acetic acid. Since strain YK-19 was grown better at 10$\circ$C than that in 25$\circ$C, strain YK-19 was known to be a psychrophilic strain.

• Journal of Microbiology and Biotechnology
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• 제30권9호
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• pp.1404-1411
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• 2020

Lactic acid bacteria (LAB) play an important role in dairy fermentations, notably as cheese starter cultures. During the cheese production and ripening period, various enzymes from milk, rennet, starter cultures, and non-starter LABs are involved in flavor formation pathways, including glycolysis, proteolysis, and lipolysis. Among these three pathways, starter LABs are particularly related to amino acid degradation, presumably as the origins of major flavor compounds. Therefore, we used several enzymes as major criteria for the selection of starter bacteria with flavor-forming ability. Lactococcus lactis subsp. lactis LDTM6802 and Lactococcus lactis subsp. cremoris LDTM6803, isolated from Korean raw milk and cucumber kimchi, were confirmed by using multiplex PCR and characterized as starter bacteria. The combinations of starter bacteria were validated in a miniature Gouda-type cheese model. The flavor compounds of the tested miniature cheeses were analyzed and profiled by using an electronic nose. Compared to commercial industrial cheese starters, selected starter bacteria showed lower pH, and more variety in their flavor profile. These results demonstrated that LDTM6802 and LDTM6803 as starter bacteria have potent starter properties with a characteristic flavor-forming ability in cheese.

• 한국미생물·생명공학회지
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• 제33권1호
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• pp.41-50
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• 2005

Leu. mesenteroides KCCM 35471을 변이처리하고 젖산과 초산이 2:1로 함유된 유기산 조정 배지에서 screening을 하여 유기산 내성 변이균주 M-200을 얻었다. 내산성 개량균주 M-200과 야생균주 LM-W는 $10^{\circ}C\~30^{\circ}C$ 온도범위와 pH $3.5\~4.5$의 영역에서 생육 특성에 대해 실험을 행하였다. 내산성 변이균주 M-200의 경우에는 HCI로 조절한 배지에서는 $10^{\circ}C$, pH 3.5영역에서도 증식하였다. 유기산으로 조절한 배지에서는 $10^{\circ}C$, pH 3.8의 영역까지 증식하였다. 내산성 변이균주 M-200과 야생균주 LM-W를 김치에 starter로 첨가하여 $10^{\circ}C$에서 발효시킨 결과를 살펴보면, 내산성 변이균주 M-200은 김치 발효가 끝나는 시점까지 산도 0.55 이하를 유지하였다. 이는 김치의 적숙 기간을 산도가 $0.4\~0.75\%$일 때로 본다면 내산성 변이균주 M-200을 첨가한 군은 발효기간 내내 적숙기를 유지한다는 것을 알 수 있었다. 또한 이를 야생균주 LM-W를 첨가한 군과 비교해보면 가식기간이 약 3.5배 연장됨을 볼 수 있었다. 그러나 지나친 M-200의 생육으로 Lac. plantarum의 생육이 떨어지고 김치의 산도가 올라가지 못하고 신맛이 부족하여 김치의 관능이 떨어졌다. 유기산 분석에 있어서도 젖산의 생산이 대조군에 비해 발효 21일째부터는 약 절반 정도 밖에 생산하지 못하였다 따라서 starter 첨가량 조절과 다른 변이주 들과의 혼합첨가를 한다면 좋은 관능을 갖는 김치를 생산할 수 있을 것으로 생각되었다.